Roll the puff paste to -^ inch thick, cut
out with a biscuit cutter, and cut the
middle of each part way through with a
smaller cutter. Put them in a hot oven
and when they are risen open the door
partly and let them dry well done. Take
out the middle piece with a knife point
and fill the tarttets with the stewed fruit.
Cost — about 2c each, or according to
whether fresh or cannnd frut is used and
the price.
135— Tipsy Pudding.
Sheets of sponge cake partly saturated
with rum and set in a pan of cold boiled
custard. For the cake make this:
\ cupful of sugar 4 ounces.
2 eggs.
6 tablespoonfuls of water.
1 cup of flour — 4 ounces.
1 teaspoonful baking powder.
Separate the eggs — the whites in a
bowl or dish, the yolks in the mixing
pan. Put the sugar and water in with
the yolks, and beat them till they are a
thick yellow froth. Mix the powder in
the flour, add that and stir up well.
Whip the whites firm, add them last.
Grease and flour 2 jelly cake pans, di-
vide the mixture into them and bake of
a very light color. When done place
the sheets of cake one on the other in a
pan and pour ^ cup of rum or brandy
into them with a teaspoon. Have ready
2 cups of custard✪ Tipsy Pudding and pour around. Cut
in 8 and serve like pudding and sauce.
COOKING FOR PROFIT.
47.
Cost of material — sugar and flour 3,
eggs 4, powder 1, rum 12, custard 9,
29c, for 8 dishes 3 or 4 cents an order.
136— Boiled Custard.
2 cups milk.
2 eggs._
2 heaping tablespoons sugar.
Flavoring of nutmeg or stick cinna-
mon. Boil the milk with half the sugar
in it to prevent burning on the bottom.
Beat the two eggs in a cup with the rest
of the sugar and a spoonful of milk
added. When the milk boils pour a
little to the eggs, then turn all into the
saucepan and stir until it thickens and
shows signs of boiling. Too much cook-
ing will spoil it.
137— Caramel Ice Cream.
3 cups rich milk.
1 cup cream.
6 yolks of eggs.
2 tablespoons sugar for caramel
8 tablespoons sugar to sweeten✪ Caramel Ice Cream
J cupcuracoa.
Set the 2 ounces of sugar over the fire'
in a little saucepan, without water, and
let it melt and brown to the color of nja-
ple syrup, then add to it a few spoons-
fuls of water and set it at the side to
dissolve and make liquid caramel.
Boil the 3 cups of milk with half the
sugar in it, beat the yolks with the rest
of the sugar and a spoonful of milk added,
pour them and the milk together and
cook a minute carefully to make smooth
yellow custard. Add the caramel to it
and strain it into the freezer, pour in the
curacoa when cold and whip the cup of
cream and add that and freeze with
rapid beating.
Cost of material — milk and cream 10,
eggs 8, sugar 7, curacoa 20, ice and
salt 10, 55 cents for about 2 quarts af-
ter freezing.
138— Clams on the Half Shell.
The smallest clams are preferred.
Wash the outside thoroughly before
opening. Loosen the clams from shell
they are served in and retain all the
liquor the shell will hold. Place 4 or 5
in each plate and half a lemon in the
middle.
Cost — depends on locality. The fur-
ther from the sea shore the more of a
variety to serve at a fine diner.
139— Consomme Royal.
Page 51 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roll the puff paste to -^ inch thick, cut out with a biscuit cutter, and cut the middle of each part way through with a smaller cutter. Put them in a hot oven and when they are risen open the door partly and let them dry well done. Take out the middle piece with a knife point and fill the tarttets with the stewed fruit.
Cost — about 2c each, or according to whether fresh or cannnd frut is used and the price.
135— Tipsy Pudding.
Sheets of sponge cake partly saturated with rum and set in a pan of cold boiled custard. For the cake make this:
\ cupful of sugar 4 ounces.
2 eggs.
6 tablespoonfuls of water.
1 cup of flour — 4 ounces.
1 teaspoonful baking powder.
Separate the eggs — the whites in a bowl or dish, the yolks in the mixing pan. Put the sugar and water in with the yolks, and beat them till they are a thick yellow froth. Mix the powder in the flour, add that and stir up well. Whip the whites firm, add them last.
Grease and flour 2 jelly cake pans, divide the mixture into them and bake of a very light color. When done place the sheets of cake one on the other in a pan and pour ^ cup of rum or brandy into them with a teaspoon. Have ready 2 cups of custard and pour around. Cut in 8 and serve like pudding and sauce.
Cost of material — sugar and flour 3, eggs 4, powder 1, rum 12, custard 9, 29c, for 8 dishes 3 or 4 cents an order.
136— Boiled Custard.
2 cups milk.
2 eggs.
2 heaping tablespoons sugar.
Flavoring of nutmeg or stick cinnamon. Boil the milk with half the sugar in it to prevent burning on the bottom. Beat the two eggs in a cup with the rest of the sugar and a spoonful of milk added. When the milk boils pour a little to the eggs, then turn all into the saucepan and stir until it thickens and shows signs of boiling. Too much cooking will spoil it.
137— Caramel Ice Cream.
3 cups rich milk.
1 cup cream. 6 yolks of eggs.
2 tablespoons sugar for caramel 8 tablespoons sugar to sweeten J cupcuraçoa. Set the 2 ounces of sugar over the fire'
in a little saucepan, without water, and let it melt and brown to the color of maple syrup, then add to it a few spoonsfuls of water and set it at the side to dissolve and make liquid caramel.
Boil the 3 cups of milk with half the sugar in it, beat the yolks with the rest of the sugar and a spoonful of milk added, pour them and the milk together and cook a minute carefully to make smooth yellow custard. Add the caramel to it and strain it into the freezer, pour in the curaçoa when cold and whip the cup of cream and add that and freeze with rapid beating.
Cost of material — milk and cream 10, eggs 8, sugar 7, curacoa 20, ice and salt 10, 55 cents for about 2 quarts after freezing.
138— Clams on the Half Shell.
The smallest clams are preferred. Wash the outside thoroughly before
opening. Loosen the clams from shell they are served in and retain all the liquor the shell will hold. Place 4 or 5 in each plate and half a lemon in the middle.
Cost — depends on locality. The further from the sea shore the more of a variety to serve at a fine diner.
139— Consomme Royal.
Records on this page
Tipsy PuddingBoiled CustardCaramel Ice Cream